Mushroom & Blue Cheese Ragout is one of those recipes that makes anything you serve with it, better. You can already tell by the photos, it’s not the tomato or meat based ragu we all love on pasta. Although when you taste this you might be tempted to pour it over pasta, or sandwiches, or […]

Yesterday was the birthday of the late, great, culinary icon Julia Child, so it seemed only fitting to include a recipe from Mastering the Art of French Cooking for Test Kitchen Tuesday. It has been a delight to glean from her style and expertise in this two-volume set—I wholeheartedly relate to her affinity for butter […]

Tender lamb chops cooked over a fire accented with a Bearnaise Sauce turns a Saturday evening into a special occasion every time. Bits of rosemary and garlic cling to the loin chops, roasting along with the meat creating a fragrant, succulent lamb dinner. It is so easy to prepare you’ll wonder why you waited for […]

Scanning cookbooks or browsing the web, you find scores of differing opinions about how to cook the perfect omelet—everything from medium heat to high heat, slowly, quickly, non-stick pan, or specialized omelet pan. Regardless the technique you choose, practice will be your greatest teacher. For a little fun, I included an instructional video by Julia […]

Since our soaked grain adventure began a few months ago, the one bread I have missed more than any is French bread. Unable to find any recipe on-line that used authentic cooking methods for this type of bread which included soaking the grain, I decided to try to convert a basic recipe found on Famous […]

Tomato and Basil Bruschetta is a particular favorite when vine-ripened tomato flavor is at its peak. Local farmer’s markets are a great source for providing superior results, as tomatoes and basil take center stage in this recipe.